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Stuffed strawberries... - Page 5

post #61 of 153
5/20/07 at 11:20am
I think I was incorrect... I checked information regarding Published Patents and once the application is published it does become protected under the American Inventors Protection Act of 1999. So basically, IF she receives a patent on stuffed strawberries...she could go back and sue anyone who is selling them while her patent was in published status. I really don't think she will recieve a patent on this...but you never know. Everyone who files all the paperwork and pays the fees gets to the "Published" status after 18 months...so she is not assured a patent simply because her application has been published. There is a procedure for protesting patents. Not sure if it's worth the trouble...again because I don't think they will actually issue her a patent....because as we know...stuffed strawberries is not a novice invention..but has been around for years.

Anyway...I will keep stuffing mine....
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post #62 of 153
5/20/07 at 4:46pm
I'll petition this, my mom was stuffing strawberries back in her day and I now sell them. I'd hate to stop selling them because of her "brillent idea" that is actually an old one. (I was so proud of my stuffing the strawberries idea and then after I made them my mom said "huh, I use to make these when I was your age"---then I found out a lot of people have been doing them for years)
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post #63 of 153
5/20/07 at 6:12pm
Thread Starter 
I wonder if or how you can provide feedback on a patent that is pending. I am going to look further. I haven't found that yet.
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post #64 of 153
5/20/07 at 8:58pm
Wow- I had never heard of stuffing them like she does. Especially with real cheesecake and crust and everything! Is this how you guys been doing it forever? Just curious... Maybe it just hasn't made it to the middle of california yet! icon_lol.gif
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post #65 of 153
5/20/07 at 9:44pm
Hello Martha...

Yes, I have stuffed strawberries with cheesecake and used cheesecake to make cheesecake turtle balls. I bake my New York Style cheesecake and after it sits overnight in the refrigerator...I dump it into a bowl and use it to make all kinds of fun things. I will stuff strawberries, or roll the cheesecake into bite size balls. After I roll them I place them in the freezer....dip them in chocolate...place them back in the freezer....and finally dip the bottom half of the ball in homemade caramel and then into crushed pecans. They are a favorite of my family. icon_biggrin.gif
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post #66 of 153
5/21/07 at 4:23am
Thread Starter 
Doughbelly.... can I be part of your family?? *grins*

Those sound awesome!! Thanks for sharing.
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post #67 of 153
5/21/07 at 7:36am
Doughbelly----do you crumble up your cheesecake and mix it all up or do you break off bite size pieces? How do you make your homemade carmel?
I'm with Stephw, can I be part pf your family?!!
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post #68 of 153
5/21/07 at 9:04am
Wow! YUMMMMMMY That all sounds so good. I have never made a cheesecake but think maybe I should try!
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post #69 of 153
5/21/07 at 9:26am
Hi Ladies,

Yes...turtle cheesecake balls are YUMMEEEEEE... A lot of the time I put a cookie or popscicle stick in the ball before it goes into the freezer....it makes it easier to dip in choc. and then in caramel and nuts.

Here is the recipe I use for homemade caramel:

2 c. sugar
dash of salt
2 c. white Karo
1/2 c. butter
2 c. evaporated milk
1 tsp. vanilla

Cook sugar, salt, Karo syrup to 245 degrees, about 3 to 4 minutes, then add butter a little at a time. Stir until melted. Then add milk slowly so mixture doesn't stop boiling. Cook rapidly to firm ball stage, 238 degrees. Then add vanilla, stir in and pour into buttered pan. Cool and cut in 1 x 1/2 inch strips.

I got this recipe off of cooks.com some time back..and found that it works great!

gabbenmom--yes I dump the entire cheesecake into a bowel...mush it all together...and then roll into balls...(that way you get some of the graham cracker bits also).

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post #70 of 153
5/21/07 at 9:50am
Quote:
Originally Posted by Doughbelly



I am so glad i came out of hiding icon_rolleyes.gif I love this website!!! thumbs_up.gif



So are we!

These sound fantastic. I can't wait till the berries are ready here. (another month or so). But I'll keep my eye out at the grocery store, sometimes the imports are really good. Sometimes not...
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post #71 of 153
5/21/07 at 10:08am
OOOh that is one great thing about living in cantral Valley of Cali. The berries are sooo good! Even the senters are red! No white hull! Yummy!
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post #72 of 153
5/21/07 at 10:29am
We are just starting to get good berries here in Oklahoma. Sometimes I can find a good sale icon_lol.gif
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post #73 of 153
5/21/07 at 10:43am
Thread Starter 
Doughbelly... does the carmel set up quickly? Do you dip the cheesecake balls in it when it's still warm?

Very glad you came out of hiding... and happy you are willing to share!

Thank you!
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post #74 of 153
5/21/07 at 10:51am
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post #75 of 153
5/21/07 at 11:03am
Steph,
I usually make the caramel the day before (when I make the cheesecake) and sit them both in the frig overnight. The next day, when I am making the turtle balls...I cut out what I think I will need of the caramel and heat it up in the microwave to soften. After it cools down some (and before it starts setting up again) I dip the chocolate covered cheesecake ball in it (about 1/3 of the ball) and then into the pecans.

It almost looks like a caramel apple where the bottom sit on a bed of pecans. Hope that's not confusing icon_eek.gif
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